Homegrown Organic Restful Tea

On a cool fall fall evening there’s just nothing like a warm cup a tea to help relax you.  Here is a recipe for “Sleepy Tea” from Nourished Kitchen.   What I especially like about this recipe is that you can actually grow all of the ingredients yourself!

“Ingredients

1 tablespoon dried lemon balm

2 teaspoons dried peppermint

1 teaspoon fennel seeds

1 teaspoon dried rose petals

1 teaspoon dried lavender flowers

2 slices dried licorice root

honey (as needed)

heavy cream or milk (as needed)

instructions

Place a kettle of filtered water onto the stove and bring to a boil.

While the water comes to a boil, place herbs and spices into a mortar and crush with a pestle until roughly combined. Transfer to a teapot, pour boiling water over the herbs and steep for three to five minutes.

Strain and serve with honey and cream, as you like it.”

via Sleepy Tea.

Nutella, Meets The Fluffernutter!

Since I posted that yummy Homemade Nutella recipe I thought why not take it a sticky and sweet step further.  Enjoy!

“INGREDIENTS:

1 1/2C. FLOUR

1 1/2C. GRAHAM FLOUR

1 TSP. BAKING SODA

1/2 TSP. CINNAMON (OR 1 TSP. IF YOU LIKE)

1/2TSP SALT

2 STICKS BUTTER, SOFTENED

3/4C. LIGHT BROWN SUGAR

2T. HONEY

ELECTRIC MIX THE BUTTER, SUGAR & HONEY. ADD THE DRY INGREDIENTS AND PROCESS TILL FORMS A DOUGH. IF TOO DRY, ADD 1-2T. WATER SLOWLY. WRAP DOUGH IN PLASTIC AND REST 20 MINUTES. ROLL OUT ON FLOURED BOARD AND CUT SQUARES WITH COOKIE CUTTERS. I CUT MINE ABOUT 1/4″ THICK. BAKE ON PARCHMENT PAPER LINED SHEETS 10-15 MINUTES AT 350 TILL LIGHTLY GOLDEN. ONCE COOL, SPREAD ON A THICK LAYER OF NUTELLA & FREEZE. NEXT, SPREAD ON PEANUT BUTTER & FREEZE. FINALLY, SPREAD ON FLUFF-USE A DROP OF WATER TO SMOOTH THE TOP AND FREEZE. MELT DARK CHOCOLATE CHIPS AND DIP EACH COOKIE! WHEN SET, DRIZZLE MILK CHOCOLATE ACROSS THE TOPS AND ENJOY!”

via Hugs & CookiesXOXO: NUTELLA MEETS THE FLUFFERNUTTER!!!.

Peanut Honey Toffee

Peanut brittle made with honey?  Yum.

“This toffee recipe, featuring honey, peanut butter, and whole peanuts, is a delicious twist on an old favorite. The honey adds a slight chewiness and a subtle note of sweetness to the double peanut flavor. A good candy thermometer is essential to this recipe. Be sure to stir constantly and monitor the temperature the whole time, since candy can quickly become burned at high temperatures.

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

1 cup water

2 cups granulated sugar

2 cups shelled and roasted peanuts

3/4 cup honey

1/4 cup light corn syrup

2 tbsp butter

1 tsp salt

1/2 cup peanut butter

1/4 tsp baking soda

Preparation:

1. Prepare a large baking sheet by lining it with aluminum foil that extends over the edges, and spray the foil with nonstick cooking spray.

2. Combine the sugar and water in a medium saucepan. Stir until the sugar is entirely moistened, then add the honey, corn syrup and salt.

3. Cook the candy over medium-high heat until it reaches 225 degrees on a candy thermometer. At this point, add the peanuts and stir to combine. Continue to cook, stirring constantly, until the mixture reaches 290 degrees.

4. Remove the pan from the heat and stir in the butter, baking soda, and peanut butter. Mix until well-combined, and then pour onto the prepared pan.

5. Spread the candy as thin as possible with a spatula or spoon and allow it to set at room temperature. Once it is entirely cool, break it into small pieces to serve. Store the brittle in an airtight container or plastic bag at room temperature.”

via Peanut Honey Toffee | Better Bee Honey.

Freeze & Preserve Fresh Herbs in Olive Oil

Some ice cube trays, fresh herbs, a little olive oil.  What a great idea!

“Pesto, peach puree, tomato soup — stash them away now for the winter! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I just learned a new, better way to freeze herbs: In oil!”

via Freeze & Preserve Fresh Herbs in Olive Oil Kitchen Tip | The Kitchn.

Yummy Healthy Peanut Butter Fudge Recipe

 

 

 

 

 

 

 

 

 

 

Wow this recipe looks so yummy!

“Healthy Chocolate Peanut Butter Fudge

Ingredients:

1/2 cup coconut oil (slightly melted, but not hot)

1/2 cup good quality cocoa powder (such as Scharffen Berger)

1/2 cup natural peanut butter (I used my homemade peanut butter)

1/4 cup mild raw honey

1/2 tsp pure vanilla extract (I use my homemade vanilla – Only $0.32 an ounce!)

Preparation:

Prepare a muffin pan with 10 muffin liners.

Put all ingredients in the bowl of your food processor.  Pulse a few times until everything is smooth and nicely combined.  (It will be very liquid-y.)  Don’t over-mix.

Pour the liquid fudge into the prepared muffin liners dividing evenly between the ten of them.  There will be about a half inch of fudge in each muffin liner.

Place the muffin pan in the refrigerator for 30 minutes or until the fudge has hardened. (Sometimes I use the freezer and it only takes about 10 minutes)

Remove the muffin liners from the pan and enjoy your delicious, healthy fudge!  Store in the refrigerator.”

via Healthy Chocolate Peanut Butter Fudge | The Purposed Heart.

Bean & Pasta Soup Recipe

Just because it’s almost soup weather and this is my all time favorite soup recipe.

“Bean and Pasta Soup

8   cups of free range organic chicken stock (substitute veggie broth or low sodium stock)

2   15 oz cans Cannellini beans (white kidney beans) drained

2   carrots cubed

2   stalks of celery cubed

1   small onion diced

2   large whole bay leaves

1   cup of uncooked Barrilla Plus Farfalle or bowtie pasta

4   Tbls extra virgin olive oil

4   cloves of garlic minced

1   tsp of red pepper flakes

1/2 cup either sundried tomatoes or Just Tomatoes (dried tomato product) roughly chopped

1/2 cup of finely chopped fresh parsley

Shredded Parmesan cheese to taste

In a large pot heat olive oil on med-high and add carrots, celery, onion, red pepper flakes and garlic.  Cook stirring until onions are almost translucent.  Add bay leaves, reduce heat to low and cover until carrots and celery are tender. About 5 to 10 minutes.   Add broth, & beans then bring to a boil.  Next add sundried tomatoes or “Just Tomatoes” product and bowtie pasta.  Cook until pasta is al dente.  Approximately 10 minutes.  Add  chopped parsley to pot, stir and ladle into serving bowls.   Garnish with Parmesan cheese to taste.  Approximately 6 dinner size servings for the hungry.  Enjoy!”

via Julia Janzen » Search Results » soup.

Chocolate Cake Baked in an Orange

I’d choose this over s’mores any day!

“Chocolate Cake Baked in an Orange

Cut the tops off about 10 oranges and scoop out the pulp. Fill the oranges three-quarters of the way with chocolate cake batter (cake mix works fine), then put the orange tops back on and wrap each orange in aluminum foil. Place directly onto the smoldering coals of the campfire, avoiding any intense flames, and cook for about 30 minutes, turning once or twice.”

via Step Up the S’more: 7 Ideas for Campfire Treats by Chris Rochelle : Chocolate Cake Baked in an Orange – CHOW.